Like opera, Ferrari and la Cosa Nostra, Parmesan cheese is a true essence of Italy.
Last night I attended a Christmas cook off courtesy of the consorzio del formaggio Parmigiano Reggiano (www.parmigianoreggiano.com), the organisation which specifies and protects the making of traditional Parmesan cheese.
Our host for the evening was the wonderful Chef Valentina (www.valentinaharris.com), an Italian food expert, author and tutor.
We started the evening as all good ones should with a glass of festive fizz (Italian of course!) with some delicious nibbles laid on – spicy Parmesan lollipops, dates stuffed with Parmesan and wrapped in prosciutto and mouthwatering chunks of our guest cheese with a balsamic vinegar dip.
That was the easy bit!
Now it was our turn to create some of Chef Valentina’s dishes in a cook off between two teams of food bloggers and writers. I was handed captaincy of a team which included the very charming Aggie MacKenzie, yes her of “How clean is your house?” fame!
We first prepared stuffed Venetian duck (Anatra col pien), chopping and mixing a most fragrant stuffing which included amaretti biscuits soaked in Marsala wine, chicken livers, bacon, chopped mostarda fruit, Parmigiano Reggiano and fresh parsley. Our ducks where then filled with the stuffing and I took the challenge of sewing the duck back up.
It’s been a while but my training as a boy scout came to the fore…I definitely deserve my sewing badge now. 🙂
The duck was then rubbed all over with olive oil, rosemary and chopped bacon and was ready for the oven.
We, however, were ready for the next dish. I recommend you try this one, it’s simple and everyone raved about it – Fennel gratin. Brush a baking dish with melted butter and pull apart blanched, quartered fennel bulbs making a layer to cover the bottom of the dish, then brush with butter, season and sprinkle on a layer of finely grated Parmesan. Repeat this step so you have 3-4 layers and finished with a thick layer of Parmesan on top for a crispy, cheesy crust. Bake until golden. A sumptuous side dish and perfect for Christmas.
Our final dish in the cook off was Parmesan risotto with red wine (risotto alla Parmigiana con il vino rosso). Risotto is a signature dish of Chef Valentina and she talked with such passion around the techniques in creating this Italian classic. When adding the rice after softening onion in butter she asked us to think of it like foreplay, teasing the rice in the pan until it goes translucent and starts to beg for stock to be added. When you have teased the charmed rice to the point of frenzy you add stock and the sound is like “waves hitting a pebble beach”, è meraviglioso!
Finished with more butter and fine grated Parmesan, we went to the table to eat immediately. Interestingly a shot of warm red wine was at the side of the plate so we could add it to the risotto to our own taste. A really great way to serve the dish and it certainly was a talking point.
We continued on eating through the dishes we had made earlier with some excellent Italian wines.
The real star of the show was the Parmigiano Reggiano, it’s such a versatile cheese with a great deal of flavour and particularly umami (that zingy, savoury taste), it is a must for me on spaghetti Bolognese! The different ages of the cheese we tried 18, 24 and 36 months really showed off how the flavours develop and how the younger cheese is great for cooking but the older cheese is simply incredible served on it’s own with traditional cheese board accompaniments.
I may not have the Ferrari yet, but you will always find a little piece of Italy in my fridge.
Latest posts by The Food Curator (see all)
- 70 Years of Wimpy - June 25, 2024
- Tindle Is Your New Favourite (Not) Chicken! - April 19, 2023
- Kelly Loves Korean Variety Box Review - October 13, 2022
Michael,
you HAD to write about this Reggiano did’t you? WOW, my memory got me so into it that all the way from the start to the end of your great written article and continuing here while commenting… I am still having mouthwatering sensations.. wowoowowow..
Parmesan Reggiano as you already mentioned is something that every Italian have at hand at all times…and I was no stranger to it at all fro more that 50 years till I start changing my lifestyle and with that, diet as well and eventually become 100% Vegan.
BUT the mouthwatering still exist when something like this happen.. so THANK you for the memories and no thanks to eat is again.. YES, I am that committed hhaah;-)
Great article, great topic and wonderful presentation to a classic that perhaps it will be around for centuries.
_nickc
nick catricala recently posted..A Healthy Diet I have used often
Nick, sorry to have teased you like that, I do admire your commitment 😉 Parmesan is a classic and always will be.
I just love Parmesan….quite embarrassingly at restaurants when they choose to spoon it over ones pasta, I have to say more…more…it just enhances the food so well…and just reading this post is making my mouth water,,,! Sounds like you had a great time and what a great ambassador role to have!
Sarupa Shah recently posted..The inner work mistake you don’t know you are making!
Sarupa, I have the same issue, I like those waiters to keep spooning it on my pasta too. A little sprinkle just isn’t enough.
This all sounds wonderful, Michael, but my tastes are much simpler.
I love parmesan, too, but here’s my favorite recipe… soft pasta (ie., not al dente), olive oil and parmesan.
It drives them crazy when I order it at many Italian restaurants because they seem insulted that I don’t want any of their sauces. I’m not so big on cream (like Alfredo) or tomato sauces, but just love barely enough olive oil for the parmesan to adhere to.
David Merrill 101 recently posted..Sales Funnel Part 4 | Downsells
I love that simplicity David! Taking just those three ingredients and turning it into a delicious meal is what it’s all about. I love it too and you can add to it easily. Try frying off some anchovy fillets or Italian sausage, for veggies try artichoke hearts before adding the pasta. Just yum!
Looks so delicious! It’s been a while since I’ve had it. I’ve never cooked it. I may have to try cooking it now 🙂
Nile recently posted..The Art of Blogging: Building A Sturdy Foundation
Nile, I put it on every pasta dish I make, I would recommend the fennel gratin it’s a great dish 🙂
What a great article. All of these meals sound absolutely delicious. I would love to try cooking each of them in the future, as they just make my mouth water like crazy. I love Italian food very much, in fact, it is one of my favorite foods to eat. I love pastas, I have even made my own pasta sauce before, and it came out great. I put together some plain tomato sauce, basil, garlic, salt, oregano, and even added a small amount of parmesan cheese to it. All mixed together with a small amount of heat, and poured on top of some angel hair spaghetti. It was delicious considering that I made the sauce on the fly.
I love your food articles, and will keep in touch more often. Itadakimasu!
Ashton Dawson recently posted..Powerful Resolutions
Ashton, Yes Italian food is delicious and so easy to make. Glad you have started making your own pasta sauce, never buy one of those jars again…yuk!
I would eat pasta every day… but my carb intake is directly related to my dress size! And what you say about a good, aged cheese is so very true. It is worth the hunt for the flavorful punch!
Dawn Golden recently posted..The CAN-SPAM Act – Oh No You Can’t!
Well worth it Dawn. In fact I would say that for any cheese, go for the best quality you possibly can and for matured cheeses find the age that suits your taste.